Caesar Insalata Recipe
MIXED LETTUCES, TOMATO, RED ONION, GORGONZOLA, RED WINE VINAIGRETTE
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Ingredients
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Salad
Red Wine Vinaigrette
Method
Salad
- 1
Prepare greens and vegetables
Wash mixed lettuces thoroughly in cold water; spin or pat dry and tear larger leaves into bite-size pieces. Place 6 cups of dried mixed lettuces into a large salad bowl.
- 2
Slice tomato
Core the tomato and cut into 8 wedges (or dice if preferred). Add tomato pieces to the bowl with the lettuces.
- 3
Slice onion
Peel the quartered small red onion and slice very thinly (use a sharp knife or mandoline). Separate slices and add to the salad bowl. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding.
- 4
Add cheese and herbs
Crumble 1/2 cup Gorgonzola over the salad and sprinkle 2 tablespoons chopped parsley if using. Toss lightly to distribute.
Red Wine Vinaigrette
- 5
Combine vinegar and aromatics
In a small bowl or jar, whisk together 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 clove minced garlic until smooth.
- 6
- 7
Season and adjust
Stir in 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If the vinaigrette is too tart or thick, whisk in up to 1 tablespoon water, 1 teaspoon at a time, to reach desired consistency. Taste and adjust seasoning as needed.
- 8
Dress the salad
Just before serving, drizzle about 3 to 4 tablespoons of the red wine vinaigrette over the salad (use more or less to taste). Toss gently to coat leaves evenly without bruising. Garnish with any remaining Gorgonzola crumbs.